EGGLESS DONUT ROLLS

EGGLESS DONUT ROLLS

INGREDIENTS

For the Dough:

- 7 g instant yeast

- 310 ml lukewarm milk

- 85 g melted butter

- 30 g sugar

- 480 g bread flour

For Frying & Coating:

- 1 litre vegetable oil

- Sugar, for dusting

INSTRUCTIONS

1. Add yeast, lukewarm milk, melted butter, sugar, and bread flour in the listed order. Mix until combined.

2. Transfer to a well-floured surface and knead for 5–10 minutes until smooth and elastic. Knead longer for fluffier rolls.

3. Place the dough in a clean bowl, cover, and let rise for 1 hour, or until doubled in size.

4. Gently punch down the dough. Roll into a rectangle about 40–45 cm wide and 1 cm thick, keeping the edges straight.

5. Cut lengthwise into 10 equal strips, approximately 4.5 cm wide.

6. Press down one end of each strip and roll tightly into a spiral. Gently press the edge to seal.

7. Place each roll on a small square of greaseproof paper. Cover with a tea towel and rest for 30 minutes.

8. Heat the oil in a deep frying pan. Test with a wooden spoon or tiny piece of dough—the oil is ready when bubbles form immediately and the dough rises to the surface.

9. Carefully fry 3–4 rolls at a time. Use tongs to remove the greaseproof paper once the dough enters the oil.

10. Fry until golden, turning once for even browning. Drain briefly.

11. Immediately toss the warm donut rolls in sugar until evenly coated. Serve fresh.

TIPS

- Use lukewarm, not hot, milk so the yeast remains active.

- Knead until the dough is smooth and elastic for soft, fluffy rolls.

- Avoid overcrowding the pan while frying.

- Coat the rolls with sugar while they are still warm.